Pastry

On the side of the stove melt butter, water and salt, but keeping it cold.
Emulsify butter water mix and add to kitchen aid
Then slowly add 80% of the dry ingredients
Then add eggs
And then the final 20% of the dry mix
Mix until it comes together
Rest in the fridge for 2 hours in square shapes

Farce (makes 9 terrines)

Mix together in kitchen aid slowly until comes together.
Pan fry nugget.

Duck legs (makes 8 terrines worth)

Brine legs for 5 hours
After 5 hours wash legs and dry
Vac in oil for and aromatics and steam overnight at 70C
The next morning take out of steamer and leave to rest in bag for 30 mins
Then drain, keeping oil for next time
Pick the legs down keeping medium to big chunks of meat
Keep bones aside
Chop the skin finely and put into a cold pan, slowly bring up and roast/render until crispy, keep for the farce

Duck and sauternes jelly

In a pan roast shallot and garlic and bones
Once roasted deglaze pan with 400ml Mont basillac and brandy
Reduce down to glace
Once reduced add stock, foot and aromatics and cook down
Once reached desired consistency tale of heat and add raw shallot and mushroom and simmer softly for 15 mins
Add the remaining wine and vinegar and pass through chinois
Measure final weight of sauce and add 1 leaf gelatine per 100g

Sweet mustard dish

In a bowl mix seeds, vinegar and beer, cover and keep in a cool dry place for 12 hours

Once seeds have soaked up liquid, add remaining ingredients and pulse on thermo until broken down

Vac Pac and leave for a minimum of 2 days before serving

construction of the pate en croute

Roll dough down to 1.8 on dough breaker

Line moulds with a 3cm overhang on both sides

Roll excess pastry up and set on top
Leave to set in fridge for 2 hours

While resting mix 400g of farce with 400g picked confit duck leg

Weigh out mix to 300g
Line mould with 300g meat mix and push down making sure there’s no air bubbles in mix

Leave to set for another 20 mins

Pre heat oven at 200C
Cook for 4 mins then turn up to 230C for 4 mins

Leave to rest at room temperature
Once cool, spread roasted almonds across the top of the farce

Then add 50g of hot jelly

Put in fridge to rest

Service

Temper pate en croute

Slice 2 slices at 2 cm

Place on plate with parchment

Serve with pot of sweet mustard